How to pickle radish

The pickling method of water radish is actually not as difficult as everyone thinks. Please see the detailed introduction below.

How to pickle radish

Method: 1. Wash the radish, cut it into strips, pour in water, add red pepper, aniseed, sugar, salt, chicken essence and soy sauce, mix well and marinate for 24 hours.

Nutritional value: White radish - The nutritional value of white radish leaves is even more amazing: its vitamin A content is more than three times that of the same amount of cauliflower; its calcium content is four times that of spinach; and its vitamin C content is more than ten times that of lemon.

The sour ones should be made like this: Soak in a jar, add cold boiled water, salt, rock sugar, and some lemon to increase the sour taste, and then add some special spices for kimchi in the supermarket, and that's it. Finally, add red pepper, radish, ginger, etc. Soak for a while, and if it's sour, you can add some rock sugar.

Pickled radish method 2

Cool the boiled salt water, wash the radish and drain it in a cool place. If the radish is too big, cut it into 1/2 or 1/4 (or cut it into small pieces or dices and don't cut it again when eating); wash the jar and drain the water, add appropriate amount of dried chili peppers, peppercorns, ginger, garlic, a small amount of maltose (you can also put a small piece of peeled sugarcane), add salt water, seal it with plastic wrap and cover it for about 24 hours, finally put in the prepared radish, seal it and leave it for 3-5 days before eating. You can add the prepared ingredients (carrots, cucumbers, cabbage, bracken, etc.) several times after eating. Pay special attention not to get it stained with oil.